These are easy to make party pieces, especially if you have profiterols on the list. Make extra choux paste and have a great savoury addition. Puffs can be made days ahead as they freeze well after cooked and completely cooled. They keep for about three months. Take out from freezer 1 hour before serving and crisp up in 200c oven for 5 to 10 minutes.
1 Quantity Choux Pastry(see recipe)1 cup fresh garden peas(or frozen)
1 cup fresh sweet corn (or 1 small can)
100 g crumbled goat cheese
1/2 tsp salt
Olive oil to deep fry, and coarse sea salt to sprinkle on top
Prepare the choux pastry as in the recipe, add salt, peas, sweet corn and crumbled goat cheese and mix well. Heat olive oil in a fryer on in a large wok, then using two tablespoons, spoon walnut size of the mixture into hot oil and deep fry for 8-10 minutes, turning frequently so that they cook evenly on all sides. Lift on to kitchen paper then serve sprinkled with sea salt.
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